Pinnacle’s Crisp Sour Lachancea yeast strain originally came from a wasp

Bee beer is not new, but it is still very cool. About 10 years ago, yeasts were first extracted from paper wasps and bumblebees by researchers John Sheppard, Rob Dunn and Anne Madden at North Carolina State University. These researchers uncovered a species of yeast that had never been used in commercial beer brewing. Soon Lachancea LLC was formed, commercializing the first lactic acid yeasts for beer brewing in 2016. In 2021, these original yeast strains were patented. In 2024, AB Biotek announced the expansion of its dry yeast portfolio for industrial and craft brewers, under the premium Pinnacle brand, with a new yeast originally isolated from a wasp, in partnership with Lachancea. Now, Pinnacle Crisp Sour yeast is available through its exclusive North America distributor Country Malt Group.

From the press release:

“Pun intended, we are excited about the buzz surrounding this remarkable Lachancea thermotolerans yeast that is now part of AB Biotek’s Pinnacle product portfolio for today’s brewers,” said Greg Strauss, senior vice president, AB Biotek North America. “The team at Lachancea LLC, while initially conducting research at North Carolina State University, patented this non-GMO yeast strain with a unique biology that allows for the brewing of flavorful and scalable sour beers and ciders, without bacteria.”

Why wasp yeast?

This Lachancea thermotolerans yeast imparts a deliciously unique profile to beers, blending soft tartness from lactic acid with a robust body of glycerol and a bouquet of tropical, fruity and citrus aromas. These are non-Brettanomyces, non-Saccharomyces, non-GMO yeasts unlike any other. What’s more, this yeast achieves these flavor feats while sidestepping the off-flavors and contamination risks typical of other souring agents. Thus, from an ancient partnership with wasps, emerges a modern marvel in brewing — proving great things often come from the smallest beginnings.

The first product is called Pinnacle Crisp Sour yeast, and it has additional benefits beyond unique flavor and aromas. Pinnacle Crisp Sour boasts robust ethanol production, good flocculation for greater beer clarity and an easy cleaning process — in contrast to the contamination risks presented by other souring yeasts and bacteria. And no worries: While this Lachancea thermotolerans strain was initially found naturally associated with wasps, the strain has been grown away from wasps for years and does not include any wasp parts in its production or makeup.

From the release:

“With new Crisp Sour, we have answered the challenge facing industrial and craft brewers around the globe – growing demand by new and existing beer drinkers for quality ingredients, new flavors, and exciting innovation,” said Anne A. Madden, PhD, co-inventor and chief scientific officer, Lachancea LLC. “’Lachancea’ roughly translates to ‘lucky,’ and this strain we found from a wasp luckily produces a smooth and refreshing tartness with the ease you’d expect from working with a more traditional ale yeast. We’re excited to see how brewers use this ancient yeast technology and innovative brewing tool to create new beers.” 

Pinnacle Crisp Sour yeast is available in 500-g bricks and 10-kg packs directly through AB Biotek for industrial brewers and its North America distributor, Country Malt Group, for craft brewers. Excitingly, additional solutions in the Pinnacle Brewers Yeast portfolio will be unveiled later in the year. Until then, let’s enjoy this TED Talk about bumble beer: